Title: Blueberry-almond pancake mix jb
 Categories: Breakfast, Camping
      Yield: 4 Servings
 
      1 c  Whole-wheat flour
    1/2 c  Yellow cornmeal, preferably
           -stone-ground
      3 tb Powdered buttermilk
      2 tb Powdered egg whites
  1 1/2 tb Granulated sugar
  1 1/2 ts Baking powder
    3/4 ts Baking soda
    1/2 ts Ground cinnamon
    1/2 ts Salt
    1/2 c  Dried blueberries
    1/3 c  Finely chopped almonds
      1 tb Canola oil, plus more for
           -greasing skillet
           Maple syrup (optional)
  1 3/4 c  Water
 
  At Home: 1. In an airtight plastic bag, combine flour, cornmeal,
  powdered buttermilk, powdered egg whites, sugar, baking powder,
  baking soda, cinnamon, salt, blueberries and almonds. Rub in 1
  tablespoon oil. Seal bag.
  
  2. Pour additional oil and syrup, if using, into small plastic
  bottles. Pack bottles and a paper towel for greasing skillet in a
  small airtight plastic bag.
  
  At Camp: 1. Pour water directly into bag of pancake mix and mix well.
  Let stand for 15 minutes.
  
  2. Oil a nonstick skillet and heat over medium heat. Working in
  batches, spoon in about 3 tablespoons of batter for each pancake.
  Cook until pancakes are browned on the bottom and bubbling on top.
  Turn and cook until other side is browned. Serve with maple syrup, if
  desired.
  
  TRAIL SNACK TIP: Cook any leftover batter--it makes cleanup easier
  and the pancakes can be packed for snacking later. Try them spread
  with a little peanut butter. 320 Cal, 11 G Pro; 11.0 G Fat, 49 G
  Carb, 610 MG Sod, 4 MG Chol, 8.0 G Fiber
  
  Reprinted from Eating Well Magazine website.